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Cowboy Scotchies – High Altitude

Cowboy Scotchies

Cowboy Scotchies Cookie Recipe Adjusted for High Altitude 

Cowboy Scotchies

Cowboy Scotchies – High Altitude 

OK- we all know Cowboy cookies are great.  Who doesn’t like oatmeal with chocolate chips and pecans! 
I was looking through my recipe collection the other day and I came across a cowboy cookie recipe my Grandmother used to make.  She was an amazing baker so I knew this recipe would be good.  As I read the list of ingredients I noticed I had all but one, the pecans.  Well, I wasn’t going to race to the store for pecans so, I browsed through the pantry and found butterscotch chips.  We all know oatmeal scotchies are good so I thought to myself “why not?”  I replaced the pecans with the butterscotch chips and my own version of Cowboy cookies blended with Scotchies (Cowboy Scotchies) was born.  Let the baking begin!  Yee-Haw!

Cowboy Scotchies

 If you saw my recipe on Dark Chocolate Chip Cookies- High Altitude you will know I live in the Mile High and we need adjustments for baking!  This, being in my grandmother’s recipe collection, is all set for the high altitude baker.

These Cowboy Scotchies stayed soft for almost 2 weeks in a ziplock bag.  I’m not sure how much longer they would have stayed soft because they were gone!  The recipe made so many cookies it was crazy!  I think about 70 something cookies! (I should have been better at keeping track but little and big hands kept sneaking as I baked sheet after sheet).   I guess I should have froze 1/2 the cookie dough because 70+ cookies for 4 people in less than 2 weeks= not good!

They were a complete hit!  The edges had the perfect crunch and the middle was moist and chewy.  Really tasty combination of Dark chocolate chips and butterscotch chips.  

What’s your favorite combination in cookies?  I loved to hear it!

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Cowboy Scotchies -High Altitude Friendly
Yields 6
A blend of Cowboy Cookies and Oatmeal Scotchies make this flavorful chewy cookie a hit! Yee Haw!
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Prep Time
10 min
Prep Time
10 min
  1. 1 cup butter
  2. 1 cup sugar
  3. 1 cup light brown sugar, packed
  4. 2 eggs
  5. 1 1/2 teaspoons vanilla
  6. 1 1/2 cups all purpose flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon salt
  9. 3 cups quick oatmeal
  10. 1 cup dark chocolate chips
  11. 1 cup butterscotch chips
  12. *1 cup chopped pecans- optional
  1. Cream the butter, sugar and brown sugar until light and smooth
  2. Add eggs, one at a time
  3. Add vanilla
  4. Mix until well blended
  5. Sift the flour, baking soda and salt together
  6. Gradually add the flour mixture to the sugar mixture
  7. Mix until well blended
  8. Add the oatmeal, chocolate chips and butterscotch chips (pecans if you are using)
  9. Mix well
  10. Drop by rounded spoonfuls on parchment lined or well greased baking sheets
  11. Bake at 350° 8-10 minutes until edges just start to brown
  12. * hint- the centers may not seem cooked enough but if the edges are brown remove from oven. They will cook slightly on pan while cooling.
  1. This recipe makes SIX DOZEN! Feel free to freeze the remaining cookie dough or bake all and freeze the cookies.
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13 thoughts on “Cowboy Scotchies – High Altitude

  1. These cookies sound amazing. Oatmeal is my fav and I never get them because Mr. picky pants thinks he doesn’t like them. I can’t imagine cooking in high altitude. I’ve only heard of the problems you have. Plus I tend to be a bit in a hurry all the time so don’t know if I would have your patience to recreate works of art of the altitude.

    1. Julie thanks for reading! You should make them for Mr. Picky Pants and if he doesn’t like them…more for you!😀 Cooking in high altitude has it’s struggles but we are dry here so we don’t have to worry about stale chips😉 Lol

  2. I love the combination for your awesome Cowboy Scotchies! Thanks so much for sharing with Full Plate Thursday this week. Hope you are having a great day and come back to see us real soon!
    Miz Helen

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